Guacamole (Spanish: [wakaˈmole]; or[ɡwakaˈmole]; can informally be referred to as "guac" in North
|Guacamole, avocado, lime and herbs|
Avocados were first cultivated in Central America, as early as 7,000 BC. The exact country and area of origin is still debated. From there, the avocado made its way north to Mexico, where the Aztecs turned the fruit into guacamole as early as the 1300s.
Aztecs made Guacamole dip by at least the 16th century. A Spanish-English pronunciation guide from 1900 lists guacamole as a "salad of alligator pear".
Guacamole has pushed avocado sales in the US to 30 million pounds on two days a year: Super Bowl Sunday and Cinco de Mayo.
Guacamole dip is traditionally made by mashing ripe avocados and sea salt with a molcajete (mortar
On July 2, 2013, the New York Times published a guacamole recipe that included the addition of English peas. Two years later, on July 1, 2015, the newspaper posted a link to the article on Twitter account with the caption, "Add green peas to your guacamole. Trust us." The post sparked overwhelmingly negative feedback from their readers and followers, which prompted the media to pick-up on the story, calling the incident "Guacamolegate."
Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction develops melanoidin pigment, turning the sauce brown. This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect.
As the major ingredient of guacamole is raw avocado, the nutritional value of the dish derives from
|Guacamole with tortilla chips|
Prepared guacamoles are available in stores, often available refrigerated, frozen or in high pressure packaging which pasteurizes and extends shelf life if products are maintained at 34 to 40 degrees Fahrenheit.